20 Reduced Fat Nilla Wafers, finely crushed (could also use graham cracker crumbs)
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup (1/2 stick) cold margarine (I added another Tbsp)
1 package (8 oz) Philadelphia Neufchatel Cheese, softened
1 cup granulated sugar
2 eggs
2 Tbsp flour
3 Tbsp lemon zest, divided (optional)
1/4 cup fresh lemon juice (I usually add an extra splash!)
1/4 tsp baking powder
2 tsp powdered sugar
Instructions
Heat oven to 350 degrees F. Line 8-inch square
pan with foil, with ends of foil extending over
sides. Mix wafer crumbs, ½ cup flour and brown
sugar in bowl. Cut in margarine with pastry
blender or 2 knives until mixture resembles
coarse crumbs; press onto bottom of prepared
pan. Bake 15 minutes.
Beat Neufchatel cheese and granulated sugar with
mixer until blended. Add eggs and 2 Tbsp flour;
mix well. Blend in 1 Tbsp lemon zest, lemon
juice, and baking powder; pour over crust.
Bake 25 to 28 minutes or until center is set.
Cool. Refrigerate 2 hours. Sprinkle with
powdered sugar and remaining lemon zest. Use foil
handles to lift desert from pan before cutting.
NOTE- For a softer crust, bake crust initially at
350 degrees F for five minutes.
Serving
Suggestions
This is one of Kathy's favorites, so be sure and make it for her when she visits!!!!
Originally Submitted
1/24/2017
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